Some Properties of Desulfurized k-Casein-Reference-Cited by-同舟云学术

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Some Properties of Desulfurized k-Casein

Published:1975-04 Issue:2 Volume:8 Page:92-96
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Toma S.J.,Nakai S.

Publisher

Elsevier BV

Subject

General Computer Science

Reference17 articles.

1. Protein phenotyping by direct polyacrylamide-gel electrophoresis of whole milk;Aschaffenburg;Biochim. Biophys. Acta,,1964

2. The half-cystines of bovine κ-casein;Beeby;Biochim. Biophys. Acta,1974

3. Determination of SH- and SS- groups in some food proteins using Ellman's reagent;Beveridge;J. Food Sci.,1974

4. Parameters of texture change in processed fish: cross-linkage of proteins;Mao;J. Texture Studies,,1970

5. Effects of histidine modification on κ-casein;Nakai;J. Dairy Sci.,1973

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Synthesis of Peptides and Proteins without Cysteine Residues by Native Chemical Ligation Combined with Desulfurization;Journal of the American Chemical Society;2001-01-01

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